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Irresistible Baja Style Fish Tacos

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Crispy beer-battered white fish wrapped in warm tortillas, topped with creamy Baja sauce and fresh crunchy slaw. A quick and easy recipe perfect for casual dinners and summer cookouts.

Ingredients

Scale
  • 1 lb (450g) white fish fillets (cod, halibut, or mahi-mahi), cut into 3-inch pieces
  • 1 cup (120g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup (240ml) cold beer (lager or pale ale) or sparkling water
  • Vegetable oil (about 2 cups) for frying
  • 1/2 cup (120g) mayonnaise
  • 2 tbsp sour cream or Greek yogurt
  • 1 tbsp fresh lime juice
  • 1 tsp chipotle chili powder
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 2 cups (150g) shredded green cabbage
  • 1/4 cup (40g) shredded carrots
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • Salt to taste
  • 8 small corn or flour tortillas (6-inch size)
  • Fresh lime wedges for serving
  • Optional: sliced avocado, jalapeño slices, or pickled red onions

Instructions

  1. Prepare the slaw by combining shredded cabbage, carrots, chopped cilantro, lime juice, and a pinch of salt in a medium bowl. Toss and set aside.
  2. Make the Baja sauce by whisking together mayonnaise, sour cream, lime juice, chipotle chili powder, garlic powder, salt, and pepper in a small bowl. Refrigerate until ready to use.
  3. Mix the batter by sifting together flour, baking powder, smoked paprika, salt, and pepper in a large bowl. Slowly whisk in cold beer or sparkling water until smooth and slightly thick but pourable. Do not overmix.
  4. Heat vegetable oil in a large heavy-bottomed skillet to 350°F (175°C) to a depth of about 2 inches.
  5. Pat fish pieces dry with paper towels. Dip each piece into the batter, letting excess drip off, then carefully place into hot oil. Fry in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
  6. Warm tortillas on a dry skillet over medium heat for about 30 seconds per side. Keep wrapped in a clean towel to stay warm.
  7. Assemble tacos by spreading Baja sauce on each tortilla, adding fried fish pieces, then topping with slaw. Add optional extras like avocado or jalapeños. Serve immediately with lime wedges.

Notes

Maintain oil temperature at 350°F to keep fish crispy. Do not overmix batter to keep it light and airy. Pat fish dry before battering to avoid oil splatter. Fry in batches to prevent overcrowding. Warm tortillas just before serving to keep them soft. Prepare slaw and sauce ahead to save time. For gluten-free, substitute flour with gluten-free blend or almond flour. For dairy-free, use dairy-free mayo and yogurt alternatives.

Nutrition

Keywords: Baja style fish tacos, fish tacos recipe, beer battered fish, homemade fish tacos, Baja sauce, crispy fish tacos, easy fish tacos

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